紀要論文

トウガラシの辛味成分含有量と辛味が示す植物病原菌抑制効果の検証

QUANTITATVE ANALYSIS OF PUNGENT COMPONENTS DURING THE RED PEPPER GROWTH AND VERIFICATION OF ITS INHIBITORY EFFECTS ON PLANT PATHOGENS

jpn

21879923

https://doi.org/10.15002/00013538

法政大学大学院理工学・工学研究科

57

1

3

2016-03-24

Version of Record

ヘッダー部分に誤記 ; (誤) 法政大学大学院理工学・工学研究科紀要 (正) 法政大学大学院紀要. 理工学・工学研究科編

Red peppers are very popular seasonings in the world because of their strong pungency. The pungent components, named apsaicinoids, are said to have a strong antibiological activity, as well. In this study, I quantified the amount of capsaicinoids during the growth of chili pepper (Capsicum annuum) and examined their inhibitory effects on the growth of plant pathogens. Capsaicinoids has been shown to accumulate in placenta mostly 30 to 40 days after flowering, which was accompanied by induction of a ketoacyl synthase gene, Kas, involved in the capsaicinoid-biosynthesis pathway. When I examined the antibiotic activities of capsaicinoids, the growth of some fungi, such as Phytophthora capsici, was inhibited rather than that of bacteria. In addition, the growth of P. capsici inoculated on a fruit of habanero chili (Capsicum chinense), known as the hottest red peppers, was inhibited compared to that of bell peppers, which have little pungency. These results suggested that the red peppers could be useful for plant protection and food preservation as organic materials.

Article

AA12677220